Olive Oil Bundt Cake with Tangerine Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Tangerines are abundant this time of year. Use the juicy satsuma variety to prepare this Mediterranean-accented cake. It would also be a welcome hostess gift. Ingredients:
cooking spray |
2 tablespoons all-purpose flour |
2 1/2 cups granulated sugar |
1 1/2 cups fat-free milk |
1/2 cup extravirgin olive oil |
1/4 cup fresh tangerine juice (about 2 tangerines), divided |
3 large eggs |
2 1/4 cups all-purpose flour (about 10 ounces) |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 cup powdered sugar |
1 teaspoon butter, melted |
Directions:
1. Preheat oven to 350°.
2. Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons all-purpose flour. Set aside.
3. Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk.
4. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture, stirring with a whisk until smooth. Pour batter into prepared pan. Bake at 350° for 55 minutes or until golden brown and cake begins to pull away from sides of pan. Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula. Place a plate upside down on top of cake; invert onto plate.
5. Combine powdered sugar, remaining 1 tablespoon juice, and butter, stirring well with a whisk. Drizzle glaze over cooled cake.
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